Baked Pancakes with Quark Filling

Ingredients

• 100 g spelt whole‑grain flour
• 50 g spelt flour (Type 630)
• 450 ml Milk (3.5% fat)
• 5 eggs
• 50 g raw cane sugar
• 2 tsp ground tonka bean
• Salt
• 20 g butter (for frying)
• 0.5 Vanilla pod
• 1 small organic lemon
• 250 g quark (or well‑drained low‑fat cottage cheese)
• 3 tbsp crème fraîche
• powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   For the batter, whisk both flours with 300 ml milk, 2 eggs, 1 tbsp raw cane sugar, tonka bean and a pinch of salt until smooth; let rest for about 30 minutes. Then bake six thin pancakes: heat some butter in a large pan, pour in batter, cook each side for about 3–4 minutes over medium heat until golden brown; use remaining batter similarly.

2. 2.

   For the filling, slit the vanilla pod lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry and grate its zest finely. Halve the lemon and squeeze out the juice. Separate the remaining eggs: beat egg whites with a pinch of salt into stiff peaks. Whisk together 2 yolks, vanilla seeds, lemon juice, zest, remaining raw cane sugar and quark; fold in the meringue.

3. 3.

   Spread the quark cream on each pancake, roll them up and place side by side in a baking dish.

4. 4.

   For the glaze whisk the remaining milk with crème fraîche and the leftover yolk, pour over the pancakes. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 25 minutes. Remove, dust with powdered sugar from raw cane sugar, serve warm and enjoy.